Immune Boosting Soup

Ingredients

• Olive oil

  2 tbsp or 27g

• Leeks

  raw

  1 leek or 89g

• Carrots

  raw

  3 medium or 183g

• Celery

  raw

  3 stalks, large (11 inches long) or 192g

• Red bell pepper

  raw

  1 medium or 119g

• Portobello mushrooms

  raw

  1 cup diced or 86g

• Garlic

  raw

  3 clove or 9g

• Ground ginger

  3 tsp or 5g

• Turmeric

  ground

  1 tsp or 2g

• Bay

  Castella

  2g

• Chicken broth

  canned, reduced sodium

  8 cup or 1.92kg

• Chicken breast

  raw

  1 lb or 454g

• Spinach

  raw

  2 cup or 60g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Heat olive oil in a large soup pot. Slice the leeks and carrots into half moons and dice the celery and bell pepper. Slice the mushrooms. Add the leeks, carrots, and celery to the olive oil and sauté until softened and the leek is translucent. Stir in the bell pepper and mushrooms and cook until tender, about 5 minutes. Stir in the garlic, ginger, turmeric, and bay leaves. Cook 1-2 minutes or until the garlic and ginger are fragrant. Pour in the chicken stock and bring to a simmer. Season the soup with salt and pepper to taste. Once the stock is simmering, add the chicken breasts and fully submerge them in the broth. Cover the pot and simmer for 15 minutes or until the chicken is cooked. Remove the breasts from the pot and shred the chicken. Stir the spinach in until just wilted and add the chicken back to the hot soup. Adjust seasonings and add more salt or pepper if necessary. Serve soup with lemon wedges. Enjoy!